Tea Smoked Salmon
Tea Smoked Salmon
Tea Smoked Salmon, Grilled Leeks, Soft Egg, Crunchy Crumbs and Maple Mustard Dressing
4 x 175 salmon escalopes
25g tea leaves
50g Demerara sugar
50g rice
Oil for cooking
Method
Line a roasting tin with tin foil and scatter the tea, sugar and rice over the top. Place a rack on top. Lightly oil the salmon and season with salt and place on rack. Cover tightly with foil and place on direct heat. If you’re doing this inside crank up the extractor fan. When smoke appears, smoke for a minute then turn off and allow to rest for 10 minutes.
Brush a pan with oil and when hot add the salmon. Cook for about 3 minutes each side.
Grilled Leeks
4 small leeks
Oil for brushing
Method
Split the leeks down the middle through the root. Wash thoroughly.
Place in a large pan seasoned well. Cook gently until cooked through. Drain and pat dry. Brush with oil and place on a hot grill pan or bbq and cook to mark. Season with salt and pepper.
Crunchy Crumbs
2 thick slices sourdough bread, diced
2 tablespoons oil
1 clove garlic, minced
Handful chopped parsley
Method
Mix the oil and garlic together and toss into the diced bread. Cook in a 180oc oven until crisp and golden. Toss in the parsley and chop to a crumb.
Maple mustard dressing
1 teaspoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons cider vinegar
75ml olive oil
Salt and pepper to taste
Whisk the mustard, syrup and vinegar and then whisk in the oil in a stream. Check seasoning.
4 eggs
Boil for 7 minutes, cool in cold water, peel and cut in half.
To Assemble:
Place salmon on a plate, arrange leeks around it with some egg halves, drizzle over dressing and scatter over the crumbs.
Tea Smoked Salmon
Tea Smoked Salmon, Grilled Leeks, Soft Egg, Crunchy Crumbs and Maple Mustard Dressing
4 x 175 salmon escalopes
25g tea leaves
50g Demerara sugar
50g rice
Oil for cooking
Method
Line a roasting tin with tin foil and scatter the tea, sugar and rice over the top. Place a rack on top. Lightly oil the salmon and season with salt and place on rack. Cover tightly with foil and place on direct heat. If you’re doing this inside crank up the extractor fan. When smoke appears, smoke for a minute then turn off and allow to rest for 10 minutes.
Brush a pan with oil and when hot add the salmon. Cook for about 3 minutes each side.
Grilled Leeks
4 small leeks
Oil for brushing
Method
Split the leeks down the middle through the root. Wash thoroughly.
Place in a large pan seasoned well. Cook gently until cooked through. Drain and pat dry. Brush with oil and place on a hot grill pan or bbq and cook to mark. Season with salt and pepper.
Crunchy Crumbs
2 thick slices sourdough bread, diced
2 tablespoons oil
1 clove garlic, minced
Handful chopped parsley
Method
Mix the oil and garlic together and toss into the diced bread. Cook in a 180oc oven until crisp and golden. Toss in the parsley and chop to a crumb.
Maple mustard dressing
1 teaspoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons cider vinegar
75ml olive oil
Salt and pepper to taste
Whisk the mustard, syrup and vinegar and then whisk in the oil in a stream. Check seasoning.
4 eggs
Boil for 7 minutes, cool in cold water, peel and cut in half.
To Assemble:
Place salmon on a plate, arrange leeks around it with some egg halves, drizzle over dressing and scatter over the crumbs.
